A teaspoon of red wine vinegar, stirred in at the very end, is just the right hint of brightness to balance a rich broth. Cook, relax, and enjoy!

What you’ll need:
1 oz Parmesan
8 oz yellow onion
1 large clove garlic
1 oz fresh basil
8 oz meatloaf mix
3 Tbsp panko breadcrumbs
½ cup pearled farro
8 oz chicken broth
½ cup frozen peas
1 tsp red wine vinegar
coarse salt
olive oil
1 large egg
freshly ground black pepper

Equipment:
grater or microplane
large pot

Recipe steps:

1. Prep ingredients
   Grate half of the Parmesan. Peel and finely chop onion and garlic. Pick basil leaves from stems, reserve a few leaves for garnish, and finely chop the rest.

2. Make meatballs
   Combine meatloaf mix, 1 egg, panko, garlic, chopped basil, grated Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Mix with a fork until evenly combined and form mixture into 10–12 meatballs.

3. Brown meatballs
   Heat 2 tablespoons oil in a large pot over medium-high. Add meatballs and cook, turning occasionally, until brown on all sides, 6–8 minutes. Transfer meatballs to a plate.

4. Add onion & farro
   Add onion to pot and cook, stirring and scraping up any brown bits stuck on the bottom of the pot, until softened, about 3 minutes. Add farro and cook, stirring until combined, 30 seconds.

5. Add liquids
   Add chicken broth, 2 cups water, and remaining chunk of Parmesan; cover and bring to a simmer. Simmer until farro is al dente, 10–12 minutes; season to taste with salt and pepper.

6. Finish
   Add meatballs and simmer, covered, until warmed through, about 3 minutes. Add peas and simmer until tender, about 2 minutes more. Stir in vinegar and season to taste with salt and pepper. Serve soup drizzled with oil and topped with reserved basil leaves. Enjoy!

See what else is cooking this week!